Wild Rice Chicken Soup
6.2 ounce package quick-cooking long grain and wild rice mix
14 ounce can reduced-sodium chicken broth
cloves garlic, minced
cups chopped tomatoes
9 ounce package frozen chopped cooked chicken breast
cup finely chopped zucchini
teaspoon freshly ground black pepper
tablespoon Madeira wine or dry sherry (optional)
- Prepare rice mix according to package directions, except omit the seasoning packet and margarine.
- Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic. Bring to boiling. Stir in tomatoes, chicken, zucchini, pepper, and, if using, fresh thyme.
- Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cooked rice and, if desired, Madeira. Heat through. Makes 6 servings.
Nutrition Facts(Wild Rice Chicken Soup)
- Per serving:
- 236 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 38 mg chol.,
- 440 mg sodium,
- 31 g carb.,
- 2 g fiber,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet